Southwest Chicken and Rice

A hearty one-pot meal loaded with tender chicken, black beans, sweet corn, Rotel, onion, garlic, and taco-seasoned rice. Easy to make, full of flavor, and perfect for busy weeknights.

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 30 minutes
Special Equipment: skillet

Ingredients

• 1 lb boneless chicken breast

• 1 tablespoon oil

• 1 small onion, diced

• 2 cloves garlic, minced

• One 10 oz can Rotel drained

• One 15 oz can black beans, drained and rinsed

• One 15 oz can corn, drained

• 1 packet taco seasoning or 2 tbsp homemade

• 1 cup long grain white rice

• 2 cups chicken broth

• 2 cups shredded sharp cheddar

• Salt and pepper to taste

  Optional: shredded cheese, chopped cilantro, sour cream for topping

Directions

1. In a large pot or deep skillet, heat oil over medium-high heat.

2. Add diced chicken, season with salt and pepper, and cook until browned on the outside (doesn’t need to be fully cooked through). Remove and set aside.

3. In the same pot, sauté onion until soft, then add garlic and stir until fragrant (about 30 seconds).

4. Add Rotel, black beans, corn, taco seasoning, rice, and chicken broth. Stir well to combine. Add the chicken back into the pot. Bring to a gentle boil.

5. Reduce heat, cover, and simmer for 20–25 minutes or until rice is tender and liquid is absorbed.

6. Fluff with a fork, top with cheese and your favorite garnishes, and serve!